Send a Meal Blog

Thursday, September 25 2014

ingredients

1 pound lean ground beef
3 14 1/2ounce can Mexican-style stewed tomatoes, undrained, cut up
2 15 1/2ounce can red kidney beans, rinsed and drained
2 stalks celery, chopped
1 large onion, finely chopped
1 cup water
1 6 ounce can tomato paste
1 4 ounce can diced green chile peppers
2 cloves garlic, minced
4 teaspoons chili powder
1 teaspoon ground cumin
1 cup shredded cheddar cheese (4 ounces)
1/2 cup dairy sour cream
Fresh cilantro sprigs (optional)

directions

In a large skillet cook ground beef until brown. Drain off fat.

Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings

nutrition information

Per Serving: cal. (kcal) 340, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 7, carb. (g) 34, fiber (g) 9, pro. (g) 25, sodium (mg) 695, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 05:14 am | Permalink | 0 Comments | Email

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